Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Cheese in brick form reminds me of a horrifying experience. The first time I came to work n the US I went to the supermarket and saw a sign that they had 'munster cheese' on sale. 'Oh great', I thought. I love artisan Munster cheeses from the Alsace. I was very confused and must have looked it when the sales person reached for an orange brick of plastic...

How did you come up with this? Stoned out of your gourd, or were these literally the only six things in your fridge one day?

Hah, but no. My aunt once tried to make that dish except she used some french recipe which called for similar setup except finished in the oven covered with cheese. She used some cheese (this was years ago and I don't remember which). It didn't work, cheese broke down, and ended up horrible. I did try it though and it was pretty tasty so I experimented. The problem is, if you use other cheeses, the flavor overpowers mushrooms and that plain, sliced cheese that you buy in bricks, provides no flavor but proper texture. So, you can really do play with it

You take beef Ramen Noodles, a personal-size bag of Nacho Cheese Doritos, bust up the Doritos, put them in the bag with the noodles. Add half the seasoning packet and some water and microwave. What comes out is a gelatinous mass of noodle and chip that gets wiped on saltines or sliced bread.

You take beef Ramen Noodles, a personal-size bag of Nacho Cheese Doritos, bust up the Doritos, put them in the bag with the noodles. Add half the seasoning packet and some water and microwave. What comes out is a gelatinous mass of noodle and chip that gets wiped on saltines or sliced bread.

haha, that's fine. I never asked anyone to try... I usually buy enough for 3-4 seatings. I usually make it with paste first time and eat the rest as a night snack/dip.